“The Lost Cuisines of California” by Richard Foss
The Culinary Historians of San Diego present “The Lost Cuisines of California” featuring Richard Foss, who will address the question of why none of the cooking techniques or popular dishes of the first people of the California or Mission people survive, and how did the introduction of agriculture change their lives?
What delicacies did the pleasure-loving Dons enjoy in their haciendas, and why did their cuisine die out so quickly after the USA annexed the territory?
Join us at 10:30am-noon on Saturday, February 19, 2022, for this LIVE public lecture in the Shiley Event Suite, downtown San Diego Central Public Library. This in-person event is free and open to the public. The library currently limits attendance to 50% capacity, and all in attendance are required to wear masks.
10:30am – 12:00pm
Saturday, February 19, 2022
Darlene Shiley Event Suite
San Diego Public Library
330 Park Boulevard, ninth floor
San Diego, CA 92101
We are holding our public meetings LIVE at the Downtown San Diego Central Public Library. Although no longer required, the library currently suggests all in attendance to wear masks.
About Richard Foss
Richard Foss has been writing professionally since 1986, when he started reviewing restaurants for a Los Angeles newspaper. He has contributed to more than 40 publications, taught “500 Years of American Food” and “American Fermented” at Osher Institute/UCLA Extension, and is a Culinary Historians of Southern California board member.
His books include Rum: A Global History, and Food in the Air and Space. Foss is currently working on a history of immigrant cuisines in California in conjunction with a museum exhibition he is curating at the Autry Museum of the American West.
About the Culinary Historians of San Diego
Culinary Historians of San Diego (CHSD) is a nonprofit organization that provides the public with a history of food and drink and their roles in society, both locally and worldwide. Membership in this non-profit organization supports both CHSD activities and the culinary collection of the San Diego Public Library.
Richard FossAuthor, Speaker
Richard Foss has been writing professionally since 1986 and has contributed to over thirty publications including the Encyclopedia of World Food Cultures and the Oxford Companion to Sweets. He taught culinary history at the Osher Institute/UCLA Extension, and is on the board of Culinary Historians of Southern California. He is the author of Rum: A Global History, and Food in the Air and Space. Currently, Foss is curating a project on food culture for the Los Angeles Department of Cultural Affairs, and also curating an exhibition called “Cooking Up a New West” for the Autry Museum of the American West.